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Slow Cooker Mojo Pork Bowl
with plantains / chopped spinach / fresh salsa

Active: 40 Total: 460
Citrus juice and zest are used in this Mojo pork that as been featured in previous meal plans (most recently in 2017). The pork is shredded and served with chopped baby spinach and homemade salsa to keep things fresh in the warmer temps.
Smarts: The pork in this recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.


Slow Cooker Mojo Pork (for 2 nights):
  • Onions, medium - 1 , chopped
  • Garlic - 6 cloves , peeled and crushed
  • Jalapenos - 1 , sliced
  • Pork, boneless shoulder roast (enough for 2 nights) - 3 lbs (sometimes labeled pork butt)
  • Orange juice - 3/4 cup (store-bought or fresh-squeezed)
  • Limes - 1 , zest of
  • Cumin - 1 1/2 tsp
  • Paprika, smoked - 1 1/2 tsp
  • Oregano, dried - 1 tsp
  • Salt - 1 1/2 tsp
  • Black pepper - 1/2 tsp
  • Bay leaves (opt) - 2
Slow Cooker Mojo Pork Bowl:
  • Baby spinach - 5 oz , roughly chopped
  • Limes - 1/2 , wedges
  • Plantains - 2 (look for very ripe, dark brown fruit)
  • Vinegar, rice - 2 tsp
  • Honey - 1 tsp
  • Oil, cooking - 1 Tbsp
  • Pepitas / pumpkin seeds - 1/4 cup
Fresh Salsa:
  • Shallots - 1 clove , diced
  • Cilantro - 2 tsp , chopped
  • Tomatoes, medium - 2 , chopped
  • Limes - 1/2 , juice of
  • Red pepper flakes or hot sauce (opt) - to taste


  1. Onions / Garlic / Jalapenos / Shallots - Prep as directed. Combine onions, garlic, and jalapenos. Store shallots separately. (Can be done up to 5 days ahead)
  2. Slow-cook pork - (This makes enough for 2 nights.) In the bowl of a slow cooker combine pork, onions, garlic, jalapenos, orange juice, lime zest, cumin, paprika, oregano, salt, pepper, and bay leaves. Set slow cooker to low and cook until pork is falling apart and tender, 7 to 8 hours (or 4 to 5 hours on high). (Note: You can also bake the pork and other ingredients in a Dutch oven, covered at 325F / 163C, until pork is falling apart and tender, 2-1/2 to 3 hours.
  3. Spinach / Lime wedges (for bowls) / Cilantro / Tomatoes - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed.
  4. Make salsa - Combine shallots, cilantro, tomatoes, and lime juice. Season with some salt and pepper. Add some red pepper flakes or hot sauce if you’d like the salsa spicy.
  5. Plantains - Peel and slice.

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  1. Heat oven to 425F / 218C.
  2. Brush a sheet pan with some oil. Add plantains in a single layer and brush with some more oil. Season with some salt. Bake, turning halfway through cooking, until golden brown, 15 to 17 minutes total.
  3. When pork is finished cooking, discard bay leaves. Transfer pork to a cutting board and roughly chop. Return pork to slow cooker and combine with cooking liquid. Taste and season with some additional salt and pepper if needed. Keep warm until ready to serve.
  4. In a large bowl, whisk together vinegar and honey with a pinch of salt. Add oil while whisking. Add spinach and toss until combined.
  5. Divide plantains and shredded pork (reserve half for Thursday) between serving bowls. Top with spinach, salsa, and pepitas. Serve lime wedges on the side for squeezing over top. (You can also set all of the components out and let everyone assemble their bowls at the table.) Enjoy!



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